We used Hachiya persimmons, which are only good when completely soft and mushy. Fuyu persimmons would work just as well. In both cases, the persimmons naturally make a puree that’s perfect for a margarita.
This drink is especially great for batches. Make a pitcher and enjoy with friends.
(Makes 2 cocktails, or one large cocktail)
2 ounces tequila
4 ounces persimmons (about two ripe persimmons)
3/4 ounce orange liqueur like cointreau or triple sec
1/2 ounce simple syrup
1/4 ounce fresh lemon juice
Peel the persimmons. Put the fruit in a cocktail shaker and smash to a pulp with a muddler. Add the rest of the ingredients and ice. Shake thoroughly until a frost begins to form outside the shaker, between 30-60 seconds. Strain into a glass. Enjoy!